And so am I — from my almost three-week honeymoon through Thailand and Indonesia. More on that later, though.
Let’s talk summer salad season. And this year, it’s bringing sugar snap peas and mango along with it. Not that either of them are new, but they’re new as a salad combo for me. Even raw pumpkin seeds, too. (The seeds are actually way better toasted, but who wants to fire up a stove in this weather?) Throw it all on a bed of arugula with some cucumber, salt, pepper, oil and balsamic vinegar, and you have dinner in less than 10 minutes of chopping.
When I posted this on instagram I said I couldn’t believe there was a time when I didn’t like fruit in my salad — any kind, ever — because now I want some kind of fruit or citrus in every salad I eat. Apparently I’m not alone because I got some great summer salad ideas from people that follow me.
One that also uses mango: arugula, shallots or red onion, avocado and mango. Add red wine vinegar and olive oil and you’re good to go!
And another with watermelon and off-the-summer-vine tomatoes. Add red onion, toasted cumin seed and oil & vinegar. Addictive. Could also add a touch of cinnamon.
I’ll definitely be trying both of those, as well as some other fun recipes I learned on my dream of a honeymoon on the other side of the world.
Standby for those, coming soon…!
Just two more days til Father’s Day and if you’re scrambling, trying to figure out what to make, you should give this spiralized salad a whirl. It’s healthy, it’s sweet with a kick of spice, and it’s super easy to make because it’s not an exact recipe. Want more watermelon? Toss it in. Want more sesame seeds? Knock yourself out.
I’ve become obsessed with my spiralizer because vegetables morph into these fun-to-eat noodles in seconds and the best part: you look so fancy for it. Spiralizing is the best way to get some oohs and aahs from the crowd, when you really you did nothing to deserve ’em (except read this blog).
Mom will love it cause it’s healthy and she of course wants dad to eat more fruit and vegetables. Dad will love it cause you made it. *cue the awwwwwws*
Spiralized Cucumber Salad with Mango, Watermelon, Chili, and Lime
- 2 cucumbers, spiralized
- 1 mango, chopped
- 1/4lb watermelon, chopped
- 12 cherry tomatoes, sliced in half
- small handful of mint leaves, chopped thin
- dash of sesame seeds
- chili powder, to taste
- juice of 1 lime
- Combine all ingredients except the chili powder and lime in a bowl.
- Dust with sesame seeds and chili powder, to taste.
- Toss with lime juice and serve.
A Recipe From Jamie Stelter | www.thetvdinner.com
Father’s Day is just four days away. Did you get your dad a present yet? Do you know what you’re bringing to your family BBQ?
I’m on a little bit of a simple summer salad kick right now. In this heat — nay, humidity — I just can’t stomach anything heavy. Plus what’s better than fresh veggies, herbs and citrus — all on one plate.
As soon as the snow started falling last Friday night I was dreaming about the beach. Fine, the food at the beach — Rockaway Taco to be exact — and their famous salad served in a ziploc bag. It is so simple and divine — long spears of cucumber, mango and jicama swimming in a citrus chile dressing. I thought I could recreate it in the same vein and serve it in individual mason jars — I’m working on my dinner party presentation here — but what seemed cute and creative just didn’t seem practical. So I chopped the veggies smaller, added pomegranate seeds, and plated it with the main course.
It is so easy to make and looks so festive next to the arroz verde (green rice) and fish tacos — don’tcha think?!